Apple Port Pastry Cups

Apple Port Pastry Cups

2

"Pepperidge Farm® Puff Pastry Sheets make tender pastry cups that are filled with a delightful combination of chopped apples, lemon juice, brown sugar, cinnamon, port wine and mascarpone cheese, and baked until the filling is hot."
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Ingredients

1 h 20 m servings 46 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
  2. Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
  3. Bake for 10 minutes or until the pastry cups are golden.
  4. Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
  5. Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.

Reviews

2

These were just ok. If I make them again I'll have to make modifications. The flavor was a little bland and definitely not sweet enough. Also, they were a little oily, I guess from the cheese. M...

I inadvertently used a little more lemon juice and used a regular dessert wine instead of a port. We liked them as is, but I'll bet with a tweak or 2 you can make this a 5 star dessert.